{"id":5555,"slug":"glace-fruit","title":"Glacé fruit","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Fruit","two pounds of granulated sugar","two gills of water","one pound of granulated sugar","one gill of water"],"ingredients_norm":["fruit","granulated sugar","water"],"steps":["Be very particular in selecting the fruit.","Cherries should be large and not quite ripe, and without blemishes; and the stones must be removed.","Apricots and peaches should be of medium size, and almost green. Make as small a hole as possible when removing the stones.","Pears should be peeled, and the stems left on.","Figs should be green.","Strawberries should be very green, but full grown; wash and dry well, and leave the stems on.","Nectarines should be green, and the stones removed.","Any hard green plums may be used, but leave their stones in.","Cut pineapple in thick slices, remove the core, and any brown outside spots.","All fruit should be thoroughly washed and dried before being prepared.","It is well to make new syrup for each kind of fruit.","To make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes.","Put the fruit in the syrup piece by piece; do not let it stop boiling; and wait a few seconds between each piece, so the syrup will boil up over the fruit.","Then remove piece by piece in the same order as placed in the kettle.","Use a silver spoon or an aluminum skimmer to handle the fruit, and under no circumstances use a fork.","Place the fruit on a thick piece of waxed paper, and set in a cool place.","Repeat the process the next day, adding a pound of sugar and a gill of water to the syrup of the day before.","Allow the fruit to boil hard for a minute, and remove as before.","This must be continued for about eight days before the fruit will have absorbed enough sugar, and not be mushy.","When the fruit is finished line a broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing the pieces to touch, put waxed paper between the layers, and cover closely."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w83:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"63a36bb4090f1a01becf4c8ac70c8642190f184bff634d20f83f94227fdd369b","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/glace-fruit"}